TV "ni 

SciRR 
Desk 



A Fair Equivalent. 

Everyone who buys a "bottle of 
Hood's Sarsaparilla receives a fair 
equivalent for the money paid. The 
popular line, 

100 Doses One Dollar, 
Is not to catch the eye only, but is 
original with and true only of Hood's 
Sarsaparilla, the most popular medi- 
cine before the people. If you wish 
to prove the truth of the above, buy a 
bottle of Hood's Sarsaparilla and 
measure its contents. You will find 
it to hold 100 teaspoonfuls. Now 
read the directions, and you will find 
that the average dose for persons of 
different ages is less than a teaspoon- 
ful. A bottle of Hood's Sarsaparilla 
will average to last a month, while 
other preparations average to last 
not over two weeks. Thus strength r| 
and economy are peculiar to 

Hood's Sarsaparilla. 

This successful medicine is pre- 
pared in the most careful manner 
from Sarsaparilla, Dandelion, Mandrake, 
Dock, Pipsissewa, Juniper Berries, and 
other well-known vegetable remedies, in 
such a peculiar manner as to derive the 
full medicinal value of each. It will cure, 
when in the power of medicine, Scrofula, 
Salt Rheum, Sores, Boils, Pimples, all 
Humors, Dyspepsia, Biliousness, Sick 
Headache, Indigestion, General Debility, 
Catarrh, Rheumatism, Kidney and Liver 
complaints. It over- 
comes That Extreme 
Tired Feeling caused 
by change of climate, 
season or life, creates 
an appetite and builds 
up and strengthens the whole system. 

" In Hood's Sarsaparilla I got more 
medicine, and it lasted longer than any 
similar compound I ever bought for the 
same amount of money. I can cheerfully 
recommend it to the people." W. P. 
Mustain, Horse Cave, Ky. 

A Fair Bequest. — If you decide to take 
Hood's Sarsaparilla, do not be induced 
to buy something else. Be sure to get 

Hood's Sarsaparilla 

Prepared only by C. I. HOOD & 




Strength 

and 
Economy 



Druggists from the very nature of their 
business are in a position to find out 
quickly whether or not there is merit in 
a medicine. No other article has won 
such praise from the druggists all over 
the country as has been accorded by 
them to Hood's Sarsaparilla. 

Representative C. E. Carter, a leading 
druggist of Lowell, Mass., says: " Hood's 
Sarsaparilla is the leader with me. More 
of it is sold or asked 
for than of any of the 
numerous other blood 
purifiers. The sale 
this spring, has ex- 
ceeded by far that of 
any previous year, thus giving evidence 
that the people prefer an old friend.'' 

" Hood's Sarsaparilla is the best selling 
proprietary medicine I have in stock, 
and I always recommend it with more 
confidence than any other." J. H. 
Hanes, Columbus, Ohio. 

" I have a good sale for Hood's Sarsa- 
parilla, and it gives good satisfaction." 
F. A. Miller, Paterson, N. J. 

Is sold by all druggists. 
Price $1; six bottles $5. 
CO., Apothecaries, Lowell, Mass., U. S. A 



The Best 
Blood 
Purifier 



Hood's Book of Home-Made Candies. 



A collection of accurate and reliable Recipes for making 
all kinds of Candies at home.* 



De sure to read this page. The first 
instructions are of great importance. 

The whole difficulty of candy making 
is in understanding the boiling of sugar. 

d the effect of certain things on the 
boiled sugar. All that it is necessary to 
know about this matter will be given 
in these opening paragraphs, and the 
amateur candy maker is invited to refer 
to them when using the recipes that 
follow, all of which will turn out exactly 
right if directions are faithfully followed 
ind no changes made. 

Sugar, when boiled to what is called 
the " snap " or the " crack," will remain 
clear if not stirred. If, however, it is 
disturbed, either by the dipping of nuts 
into it or by stirring, it will become 
cloudy, and perhaps go back to sugar. 
For this reason vinegar or other acid is 
idded to the candy, which to a large ex- 
tent prevents the clouding, and enables 
it to be handled for different purposes 
without spoiling the appearance. Here 
are three rules to remember: — Avoid 
stirring or disturbing candy that is meant 
to be clear, more than can be helped. 

Never, when pouring out candy, scrape 
the saucepan over it, or allow any of the 
scrapings of the saucepan to fall into it. 

Always use a thick saucepan, iron or 
marbleized, to boil sugar. 

To Boil Sugar for Clear Candy, 

Put one pound of the. best quality 
granulated sugar in a saucepan with 
half a pint of water ; stir well before 
they boil, so that the sugar may not sink 
and burn; when dissolved, stir no more; 
when the sugar boils and fine bubbles 
appear, begin to try it in cold water; 
drop a little from the end of a fork into 
the water. If it snaps like glass between 
the teeth, it has reached what is com- 
monly called the "crack," and is ready 
to make many kinds of candy. If the 



boiling is continued longer, it will reach 
the point called caramel, when it takes 
a yellow color, and must be at once 
drawn from the lire. Caramel is a useful 
degree ; the next one, however, means 
burning, and very few seconds are enough 
to do it. Take Hood's Sarsaparilla. 

At the Druggist's. 

In reading over the recipes which fol- 
low, the thought will occur, Where shall 
I obtain these ingredients? Everyone 
knows where to get the common articles, 
such as molasses, sugar, nuts, and fruits, 
but we wish to say in regard to the ex- 
tracts, flavors, acids, etc., that quality is 
of the utmost importance, and they should 
be purchased of a reliable druggist. Tell 
him that you want the articles for recipes 
in Hood's Book of Home-Made Candies, 
and you will be more likely to get them 
especially adapted for your purpose. 
This hint may save you considerable 
difficulty and perhaps prevent failure in 
your candy making. 

Plain Lemon Taffy. 

Boil sugar as directed. When the 
crack is reached, add a large teaspoonf ul 
of lemon juice and a few drops of ex- 
tract of lemon. Then continue boiling 
till the syrup begins to change color. 
Have ready a tin pan well oiled with 
sweet oil. Pour out the candy, and 
before it is too cool, oil a warm chopping 
knife slightly, and mark the taffy off into 
blocks by pressing the knife downwards. 
This does not drag the candy as an ordi- 
nary knife sometimes will do. 



Barley Sugar 

Is made by the foregoing recipe, only 
the candy is cut into strips while warm, 
and twisted. It must be kept in an air- 
tight box or it will quickly get sticky 
and cloudy. Take Hood's Sarsaparilla. 
♦Written by the most eminent authority on candy making, especially for, and copyrighted 
by, C. I. HOOD & CO., Proprietors Hood's Sarsaparilla. Lowell, Mass. 1888. 



2 



HOOD'S SABSAPAEILLA 



FRUIT CANDIES. 

These are far better when made of 
pure fruit juice than when only flavored 
with extracts. Boil a pound of sugar to 
the crack / add two tablespoonfuls of 
fruit juice, such as cherry, raspberry or 
currant, then boil till a bead dropped on 
a greased tin hardens. Drop the hot 
candy in buttons on the tins, and when 
cold put them in air-tight boxes. 

Almond Hock. 

Boil one pound of brown sugar to the 
crack. It will take much longer than 
white sugar Flavor with a few drops of 
lemon extract; when brittle pour into it 
half a pound of almonds that have been 
made warm ; stir ©nly enough to mix. 
Pour out an inch deep in a greased pan. 

Nougat or French" Almond Mock 
Pour boiling water over half a pound 
of almonds and let them stand a few min- 
utes; the skins will be found loose and 
can easily be removed. When they are 
thus " blanched," dry them on a cloth ; 
then put them in the oven till they begin 
to turn yellow. They must be watched, 
as they quickly become too dark and 
flavorless. When just scorched, take from 
the oven ; but not till the candy is ready. 

Boil a pound of granulated sugar to 
the crack; add a teaspoonful of vinegar; 
then continue the boiling till the candy 
begins to look yellow; then add the al- 
monds, and pour out into greased tins. 
The nougat should be an inch thick. 

Pine-Apple Hock Candy. 
Boil a pound of sugar to the crack. 
Take some preserved pine-apple, cut in 
slices, wipe very dry, and further dry 
for a few hours in a cool oven or over the 
register; stir a cup of this into the candy. 
Pour out into a greased pan. This candy 
must be eaten quickly. 

Cherry Rock. 

Four ounces of candied cherries; a 
pound of sugar boiled to the crack. 
When brittle, but before the candy 
changes color, drop the cherries, a little 
warmed, into it. Pour it out into a small 
greased tin, at least two inches deep. 

Peanut Candy may be made as above, 
using peanuts instead of other kinds. 



DYSPEPSIA 
Is a disease which has very small begin- 
nings. From its very nature it does 
not attack a person suddenly and inflict 
upon him great suffering all at once. 
It comes on gradually, the first slight 
derangement of the digestive organs 
being caused by improper mastica- 
tion of food, over eating, too high liv- 
ing, indigestible food, or by too much 
mental worry and work. The sense of 
j fullness in the stomach after meals is 
; one of the first symptoms. Soon the 
appetite is lost, or varies, and when it is 
good, and a large meal is taken, there is 
great pain and distress. Acidity of the 
stomach, dizziness, an " all-gone" feel- 
ing in the pit of the stomach, bad taste, 
coated tongue, sick headache, heartburn, 
irregularity of the bowels and indiges- 
tion follow. Even this is not all. In its 
tormenting completeness, the disease 
affects the nervous system. There is a 
great depression of spirits, despondency, 
fear of impending evil, desire to be alone, 
irritable and fretful temper, unrefresh- 
ing sleep, and bad dreams. 

TO EFFECT A CURE 

Of severe cases of dyspepsia requires 
time, and a reliable remedy like Hood's 
Sarsaparilla to create an appetite, tone 
up the stomach and other organs till they 
are restored to normal condition. Atten- 
tion must be given to diet, and excesses 
must be given up. The success which 
Hood's Sarsaparilla has had in curing 
dyspepsia warrants us in urging all who 
suffer with this affection to give this 
medicine a fair trial. No other sarsapa- 
rilla or blood purifier has such a sharp- 
ening effect upon the appetite. No other 
preparation restores and strengthens the 
digestive organs like Hood's Sarsaparilla. 

Completely Broken Down. 

"For three years I suffered with dys- 
pepsia, growing so bad that I was at one 
time completely broken down in health. 
I began taking Hood's Sarsaparilla on 
trial, and seeing that it was doing me 
good, continued with it. After taking 
six bottles I gained strength and appe- 
tite and was restored to my former 
health." John E. Russell, Clerk at 
Commercial Hotel, Brookville, Penn, 



3 



SICK HEADACHE. 

As women are more sensitively consti- 
tuted than men, they are much more 
liable to attacks of sick headache, and 
similar troubles indicating lack of har- 
mony in the' system. Oftentimes the 
headache arises from stomach troubles, 
biliousness and dyspepsia, but we fre- 
quently find persons of both sexes sub- 
ject to periodic headaches for which they 
can ascribe no definite cause. But head- 
ache surely indicates something wrong, 
and whatever the cause, Hood's Sarsa- 
parilla is a reliable remedy for headache, 
and for all troubles which seem to re- 
quire a corrective and regulator. It 
cures dyspepsia, biliousness, malaria, 
tones the stomach, creates an appetite 
and gives strength to the nerves. The 
following is from the wife of a 

Milwaukee Lawyer, 
I have been troubled for a number of 
years with a sick headache accompanied 
by vomiting spells. My system was all 
out of order and constipation very pre- 
dominant; in addition to this I contracted 
in February this year a severe cold which 
caused a terrible cough. My husband 
got me ail medical aid and I took medi- 
cine prescribed, but without avail. 1 
grew so bad that in April last I had to go 
home to my parents. The physician at 
my parents' home made a thorough ex- 
amination of my case, and iie advised me 
that it required no medical aid; said all 
I wanted was rest and something to 

PUBIFY MY BLOOD. 

On my return home to Milwaukee my 
husband concluded to have me try 
Hood's Sarsaparilla, and it has accom- 
plished so much, that I am certain of a 
speedy restoration of perfect health. 
The headache has left me entirely, and 
my system has come to a regular work- 
ing order. I think Hood's Sarsaparilla 
has accomplished this, and I can recom- 
mend it to persons suffering as I did as 
the remedy." Mrs. A. J. Eimebmakn', 
609 Thirteenth Street, Milwaukee, Wis. 

Nervous Headache. 
4 k Early last spring I was very much 
run down, had nervous headache, felt 
miserable and all that. I took Hood's 



Sarsaparilla and was much benefited by it. 
I recommend it to my friends." Mrs. J. 
M. Taylor, 1119 Euclid Av.,Cleveland, O. 

Cocoanut Taffy. 

Make the candy by the foregoing 
recipes, either of brown or white sugar; 
cut a cocoanut into very thin slices, about 
an inch long ; warm them (of course 
they must be quite dry); add as much of 
the cocoanut as the sugar will hold to- 
gether ; then pour it out in the form of a 
block. Take Hood's Sarsaparilla. 

Orange Rock. 

Boil one pound of sugar to the crack 
'see page 1), put to it a cup of candied 
orange peel, shredded. If you have sick 
headache, try Hood's Sarsaparilla. 

Lemon Hock 

Is made in the same way, except that 
the juice of half a lemon is squeezed in 
when the candy reaches the crack. Be 
sure to get only Hood's Sarsaparilla. 

Ginger Rock. 

Make in exactly the same way, putting 
a cup of candied ginger, cut up, in place 
of other flavoring. Hood's Sarsaparilla 
is strictly pure, honest and reliable. 

Vanilla Cream Stick. 

Boil three pounds of granulated sugar 
with half a pint of water; let it dissolve 
slowly on a cool part of the range; then 
add a large tablespoonful of vinegar and 
a tea spoonful of gum arabic dissolved in 
very little water. Boil till it is brittle, 
then remove from the fire, and flavor 
with vanilla, peppermint, cinnamon or 
whatever you wish, only remembering 
that all work must be quick. Rub the 
hands with sweet oil or butter, and pull 
vigorously till the candy is white; then 
twist or braid it, or pull it out into long 
thin strips, and cut it off. Hood's Sarsa- 
parilla is peculiar to itself. 

Lemon Cream Stick 

Is flavored with lemon extract, and 
colored pale yellow with tincture saffron. 

Rose Cream Stick 

Is made in the same way, but flavored 
with rose extract, and colored with a 
few drops of cochineal before it cools, 



1- 



Cocoanut Cream. 

Grate half a pound of the white meat 
of cocoanut; boil half a pound of granu- 
lated sugar with the milk of the cocoa- 
nut and two tablespoonfuls of water; boil 
them till a little of the candy dropped in 
cold water makes a soft ball; then stir in 
the cocoanut; keep stirring till the candy 
begins to look white; but if you stir too 
long, it may crumble. Should it do this, 
add a gill of water and boil again. Cut 
the candy into any form you please. Give 
Hood's Sarsaparilla a fair trial. 

Molasses Taffy. 

Put a quart of molasses in an iron 
sauce pan, set it over a slow fire and boil 
for about half an hour, watching and 
stirring to prevent it boiling over. Re- 
move a moment from the fire, if it boils 
too high. When the candy begins to 
thicken, acid half a teaspoonful of dry 
and sifted baking soda. Try in ice 
water, and when brittle pour it out an 
inch deep on greased pans. Hood's Sarsa- 
parilla gives health strength and energy. 

Ever ton Taffy. 
Melt two ounces of butter of the best 
quality and free from salt, in a thick 
saucepan; add a pound of brown sugar; 
boil the mixture over the fire till the 
syrup, dropped in water, cracks between 
the teeth. Pour in buttered tins half an 
inch deep and set to cool. The grated 
rind of a lemon is often added when the 
sugar is half boiled, or sometimes a little 
essence of ginger. A larger quantity of 
butter is often used, but it is not so whole- 
some. Hood's Sarsaparilla is pleasant 
to take. 100 Doses One Dollar. 

Fine White Molasses Candy. 

One pound of granulated sugar, one 
pint of golden syrup; boil till quite thick 
when dropped into cold water, then add 
one pint of Porto Rico molasses and 
four tablespoonfuls of vinegar; boil to 
the crack, remove from the fire and stir 
in quickly half a teaspoonful of soda, 
and flavor with essence of lemon, pour 
on to a marble slab or large platter and 
work till white. This makes the best 
white taffy. Hood's Sarsaparilla makes 
the weak strong. It is prepared by 
C. I. Hood & Co., Lowell, Mass. 



THE TAINT 

Of scrofulous disease, hereditary or ac- 
quired, exists in the veins of the large 
ma jority of people. Of course the scrof- 
ula varies greatly in degree, and also 
differs widely in its manner of manifesta- 
tion. It sometimes accumulates in the 
glands of the neck, producing lumps 
or swellings; it often appears in the 
form of painful running sores on the 
neck, arms, legs or feet; develops ulcers 
in the eyes, ears, or nose, sometimes re- 
sulting in blindness or deafness; it is the 
origin of pimples, cancerous growths, or 
the many other manifestations usually 
ascribed to " humors." It is a more for- 
midable enemy than consumption or can- 
cer alone, for scrofula combines the 
w T orst possible features of both. 

For scrofula in all its stages and com- 
binations, Hood's Sarsaparilla has proven 
itself a medicine without a superior, or 
even an equal. When the disease has 
not progressed so far as to be absolutely 
beyond the reach of medicine, Hood's 
Sarsaparilla is reasonably certain to 
thoroughly eradicate every trace of scrof- 
ula from the system, if given a fair trial. 
While thus by its powerful influence 
upon the blood, Hood's Sarsaparilla over- 
comes and destroys scrofula, it also 
builds up the patient, gives a good appe- 
tite, promotes digestion, gives a clear 
skin and a sound, healthy body. 

Scrofula in the Head. 

"Hood's Sarsaparilla saved my little 
girl. She had scrofula humor very bad 
all through her head. Her left ear was 
covered with sores inside and outside, 
and there was one large running sore on 
her neck. We tried various methods of 
treatment without success. When she 
was all run down and sick abed, I gave 
up everything else and began giving her 
Hood's Sarsaparilla. It has healed all 
the sores, though she has taken but six 
or eight bottles. This was two years 
ago and she has been well ever since. " 
John Kitselman, 5 Olive Street, Grand 
Rapids, Mich. 

Jit the Eyes. 

"Our daughter for three years suffered 
from scrofula, w'^h went to her eyes, 



BOOK OF HOME-MADE CADDIES. 



5 



After spending quite a sum of money 
with no benefit to her, we tried Hood's 
Sarsaparilla. Two bottles greatly re- 
lieved and five permanently cured her." 
C. F. Faller, Newton, 111. 

Worth Its Weight in Gold. 

" Nearly two years ago I had a humor 
come out on my leg. It troubled me oc- 
casionally for a year, and then it seemed 
to become fixed, and caused me great 
suffering. In December last I had a run- 
ning sore as large as a 25-cent piece, and 
all around my leg there were smaller 
:sores, which had not been healed for 
three months. I had tried medicine for 
scrofula, but it had done me no good, and 
a physician told me I would have to have 
my leg cut off. I would not consent to 
this, and began to take Hood's Sarsapa- 
rilla. In about two weeks I noticed that 
the sores began to heal up, and then I 
could eat and sleep well, whereas before 
I had no appetite and did not sleep much. 
Improvement continued steadily; I also 
used Hood's Olive Ointment on the sores, 
and in three or four months I was en- 
tirely free from them. My general health 
never was as good as now. Hood's Sar- 
saparilla has done so much for me that I 
think it is worth its weight in gold." 
Andrew 7 Yackley, Box 448, Kalama- 
zoo. Mich. 

In the Face and Eyes, 

"Our little girl, nineteen months old, 
was troubled with scrofula sores. Her 
eyes w T ere in a terrible condition, and 
her nose all covered with scab. Physi- 
cians said they could not cure her. We 
commenced giving her Hood's Sarsapa- 
rilla and now, after using two bottles in 
the past three months, her face and eyes 
are clear of the sores, and her appetite 
has returned. We feel very thankful for 
finding so valuable a medicine as Hood's 
Sarsaparilla to save our child." J. A. 
<tREY, 453 Miner Avenue, Stockton, Cal. 

It Is the Best. 

" My wife has taken Hood's Sarsapa- 
rilla for a blood purifier, and regards it 
the best medicine for this purpose she 
has ever taken." Asa L. Dabb3, New 
Brunswick, N, J, 



LOZENGES. 

These candies when good are never 
very cheap, and as for this reason they 
are frequently adulterated, it is worth 
while to learn how to make them. 

Peppermint Lozenges. 

Soak one ounce of picked gum traga- 
canth for several hours in two ounces of 
tepid water, then when it is all quite 
tender wring it in a cloth; work this 
gum with the palm of the hand on a 
marble table or slab till it is very white 
and elastic; then gradually work in a 
pound and a half of confectioners' sugar, 
and when the paste is firm and compact, 
add a teaspoonful of essence of pepper- 
mint. Use this paste as you would 
dough, rolling it out w 7 ith sugar in place 
of flour. When you have rolled it to the 
thickness of a quarter dollar (or thicker 
if you wish), use a tin tube or cutter the 
size of a cent, and stamp out the lozenges. 
As you do them, place them in rows on 
sugared baking sheets to dry, in a warm 
place. When the first lot are stamped 
out, work up the trimmings, roll them 
out and use them up to the last bit. It is 
true economy to buy Hood's Sarsaparilla. 
100 Doses One Dollar. 

Orange Lozenges. 

Soak the gum tragacanth in two ounces 
of orange flower w*ater, then use as 
directed for peppermint lozenges; flavor 
with a teaspoonful of oil of orange; color 
with a very little turmeric. Then pro- 

| ceed as for peppermints. Hood's Sar- 

j saparilla is purely vegetable. 

Ginger Lozenges. 
Make by first recipe, using a teaspoon- 
| ful of essence of ginger in place of the 
j peppermint. Hood's Sarsaparilla is the 
. people's medicine. 

Lemon Lozenges. 

Make the paste as for peppermints; 
flavor with oil of lemon and a iew drops 
of acetic acid. Ta^e Hood's Sarsaparilla. 

Rose Lozenges. 

The paste for rose lozenges is made 
exactly as for peppermints, except that 
before you begin to work it you color it a 

bright pink with prepared cochineal, and 



HOOD'S' SABSAFAETLLA 



give the slightest possible dash of acidity 
with acetic acid, then flavor with strong- 
extract of rose. Cut out the same as for 
peppermints. All lozenges may be made 
in the same way, using a very little acid 
when the flavoring is from fruit. 

Cava m e led (Jan cli es — Nuts. 

These are so called because they are 
dipped in candy boiled to the caramel 
degree, and while very easy to make are 
perhaps the most popular of all candies. 
Prepare such nuts as you prefer, and 
have them warm before the sugar boils, 
because once it is ready, the greatest 
quickness must be used. 

Peanuts 

Must be quite freshly roasted, and the 
skins rubbed off. Grease as many pans 
and dishes as you think you will need 
to drop the nuts on. Have a cup of water 
with ice in it, and then make the candy. 
Boil two pounds of sugar with half a pint 
of water for Ave minutes, then add half a 
tea cup of vinegar. Let the whole boil 
till, when dropped in the ice water, it is 
perfectly brittle, then lift the pot quickly 
from the fire and set it on a hot brick on 
a table. Have the plate of warmed nuts 
at your left and have a well greased fork 
in your right hand. As soon as tke candy 
is ready drop the nuts in with the left 
hand one or two at a time, never more. 
Turn them in the candy with the fork 
without stirring it. Lift each nut out 
singly, turn them quickly onto the 
greased pan. At first the candy will be 
apt to stiffen before you have done many, 
because your work will be slow. When 
it begins to get thick, put the candy 
back on the stove, let it come to the boil 
without stirring, and when hot again go 
on with the dipping. Warming the nuts 
prevents the candy chilling, but the 
dishes on which they are dropped must 
be quite cold or the candy will run. 
They are much handsomer when allowed 
to cool and then clipped again in candy. 

Caramel Candy can generally only be 
warmed over once or twice. The third 
time it will harden or bake. 

Hood's Sarsaparilla is prepared only 
by 0. 1. Hood & Co,, Lowell, Mass. Sold 
by all druggists. 100 Doses One Dollar. 



NERVOUSNESS. 
Romberg says that " neuralgia is the 
prayer of the nerves for healthy blood." 
This is equally true of every form of 
nervous disease. If the blood is in a 
normal condition the nervous system re- 
ceives from it the strength its functions 
require. Plence the all-important ques- 
tion of the purification of the blood again 
impresses itself upon us. A moment of 
careful thought enables us to realize why 
Hood's Sarsaparilla by its power to 
purify and vitalize the blood produces 
cures in a great variety of diseases to an 
extent hitherto unknown. Many people 
testify to the nerve strength it gives. 

.Nervous Headache, 
" 1 have been for years a great sufferer 
from nervous headache of an unusually 
severe type. I have tried a great many 
remedies, but never found any relief till 
I began to use Hood's Sarsaparilla. Be- 
fore the second bottle was gone my head- 
aches were not so severe nor so frequent. 
I am just beginning the fourth bottle 
and have not felt so well for years. The 
confused dizzy feeling in the head is 
absolutely gone, and my general health 
is wonderfully improved. I write this 
hoping it may induce some other sufferer 
like myself to try this invaluable medi- 
cine." Mrs. W. S. Cartwright, Shelter 
Island, Suffolk Co., N. Y. 

A Traveling Man's Statement. 

We have received the following letter 
from a well known commercial traveler: 
" Not being personally acquainted with 
you, but having used Hood's Sarsaparilla 
for the last eight months, I deem that a 
sufficient excuse for writing a line and 
saying that I think a great deal of 
Hood's Sarsaparilla. I have used others 
but think yours the best on the market. 
I use it especially for indigestion and 
nervousness, and have recommended it 
to others. I am a traveling salesman, 
and carry a bottle in my grip all the time. 
If I can contribute any to improve the 
health of my fellowmen, I not only con- 
sider it a pleasure but a duty to do it." 
C. G. Sargent, representing A. R. Clark 
& Co., Wholesale Grocers, 39 Walnut 
Street, Cincinnati, Ohio. 



7 



Is Your Blood Pure ? 

There can be no healthy condition of 
the body unless the blood is rich in the 
materials necessary to repair the waste 
of the system. When the blood is pure, 
and circulation good, all the functions 
are equipped to do their allotted duties; 
but when the blood is thin or impure, 
some weakness will surely result, and 
the system become ripe for disease. 

We believe Hood's Sarsaparilla is the 
very best medicine to take to keep the 
blood pure and to expel the germs of 
scrofula, salt rheum, and other poisons 
which cause so much suffering, and 
sooner or later undermine the general 
health. By its peculiar curative power, 
Hood's Sarsaparilla builds up the sys- 
tem, while it eradicates disease. 

Blood Poisoning. 

'•'About a year ago, when I lived in 
Berea, Ohio, I was taken with what the 
physician called blood poisoning, caused 
by coming in contact with poison ivy 
when in an over-heated condition, as 1 
had been working in the hot summer sun. 
The trouble began with a small running 
sore near the small finger of ray right 
hand, and then it spread up to the elbow, 
covering the whole of my arm with scab, 
which cracked and discharged. It had 

AN INTENSE ITCHING PAIN, 

and a nettle rash appeared all over the 
rest of my body, which caused me great 
agony. We tried medical skill for some 
time, but I eould not seem to get the 
poison out of my blood. We had Hood's 
Sarsaparilla in the house, and one day 
my father wanted me to begin taking it. 
I did so, and, soon after, the itching 
ceased and the sores healed up. Then 
several boils came out, bringing the im- 
purities to the surface. ' That 's the best 
thing that could happen,' said my father. 
The boils soon disappeared and I rapidly 
recovered my usual health. We natur- 
ally think more highly than ever of Hood's 
Sarsaparilla." Charles O. Kepler, 
Delaware, Ohio. 

" Within the past two months I have 
been taking Hood's Sarsaparilla for my 
blood, and I have found it a good medi- 
cine. It has done me lots of good. " F. P. 
Stannard. Gunsmith, Janesville, Wis, 



Carameled Nuts {Con tinned). 
Almonds 

'[ Require to be i; blanched," that is to say. 
I boiling water is poured over them, which 
; loosens the skin and they readily slip 
| out of it. They must then be dried in si 
| cloth and afterwards over a register, or 
; other warm place. Hood's Sarsaparilla 
' makes the weak strong. 

Walnuts 

Must be cracked so that the halves re- 
main perfect, and shaken well in a cloth. 
! to rid them of dust. 

Brazil Nuts, 

\ Otherwise called cream nuts, may be left 
' with the brown skin on, or pared very 
thinly with a sharp pen knife, then cut 
in three or four, according to size. 

Hazel Nuts 

Must be cracked, put in the oven just to 
! get hot through, then rubbed on a coarse 
| cloth, when nearly all the brown skin 

will come off. Take Hood's Sarsaparilla. 

Hickory Nuts 

Are difficult to break so that the meat 
remains whole. Yet by putting them on 
the point and striking the top of the nut 
with a hammer, the greater part of them 
will come out in halves, 

Carameled Fruits, 
These are very nice for children. The 
first recipe we give is for Orange Quar- 
ters Candied. 
| Take ripe thin-skinned oranges, not too 
; large, peel them, taking care not to make 
: the juice run, divide them in sections, 
I discard any of which the skin may show 
I the least break. Lay them on a tray in 
i a warm place for a few hours so that they 
! may get a little dry. Then with a wooden 
■ toothpick take the seed out of the little 
pocket; this can be done without start- 
ing the juice. Now boil sugar to the 
crack (see page 1), and dip the orange 
quarters in. They must be quickly 
taken out with a greased fork, which 
should be gently tapped on the edge 
of the saucepan to get rid of superfluous 
candy. Then the oranges are turned off 
the fork onto a thickly oiled dish. 



8 



iiooirs sArsApabilLA 



French confectioners mount e;icli piece 
on a wire, and stand the end on a per- 
forated tray or colander. This is very 
troublesome and apt to make the 
orange run. Take Hood's Sarsaparilla. 

Candied Grapes. 

Take the finest green Malaga grapes, 
rejecting every one that is spotted or 
discolored. Break them into bunches of 
two or three. Boil the candy as in*last 
recipe, dip each grape or bunch in by the 
stalk, and when they are coated with the 
candy either hang them on a wire line, 
or lay them on an oiled dish. Hood's 
Sarsaparilla, 100 Doses One Dollar. 

Cherries 

Or any other fruit from which the juice 
does not run too easily can be carameled 
in this way. Take Hood's Sarsaparilla. 

Marshmallows Paste, 

Soak half a pound of gum arabic in a 
pint of water, until soft. Add to it a 
pound of powdered sugar, stir all to- 
gether in a double boiler, or in a sauce 
pan set in another, until it is thick and 
white. Try it in water as soon as it 
thickens. If it forms a firm but not hard 
ball, it is done. Remove from the lire. 
If you want what is called "inflated" 
marshmallow, that is to say rather 
spongy, beat the whites of two eggs and 
add them gradually to the paste, then 
flavor with orange flower or rose; the 
former is generally used. The paste 
may be poured out on a pan or dish 
covered with corn-starch, and when cool 
it can be cut into squares and packed 
away in confectioners' sugar till wanted. 
It will grow dry and hard in a few days. 
Hood's Sarsaparilla is peculiar. 

Lang try Bonbons. 

These fashionable candies are easily 
made from nwshmallows paste. Cut 
inch square pieces. Make some cream 
by using the white of an egg, the same 
quantity of water and as much confec- 
tioners' sugar as will make a thick icing. 
Color part of the icing brown with melted 
chocolate, leaving part white. Drop the 
pieces of marshmallows into the white 
candy, lift them out when well covered 



and turn them onto waxed paper to dry. 
If the coating does not dry quickly, stir 
in more sugar. Use the chocolate icing 
in the same way. 

Almon d Marshmallo ws. 

For this the marshmallows must be in 
rather a soft paste and therefore should 
not be over-boiled. After the egg is 
added work into it half a pound of 
chopped and blanched almonds. Spread 
in a sheet and cut out into small strips or 
blocks. Take Hood's Sarsaparilla. 

Does Experience Count? 

There is but one answer to this ques- 
tion, for you say at once, It does, in every 
line of business. But we believe it is es- 
pecially true that experience counts in 
the compounding and preparing of med- 
icines. This is illustrated in the great 
superiority of Hood's Sarsaparilla over 
other preparations, as shown by the re- 
markable cures it has accomplished 
where other articles have totally failed. 
Hood's Sarsaparilla was not " fixed up" 
in a few minutes. 

The head of the firm of C. I. Hood & Co. 
is a thoroughly competent and experi- 
enced pharmacist ; he served an appren- 
ticeship of five years with Dr. Samuel 
Kidder, for many years a leading phar- 
macist of Lowell, Mass., was then for five 
years prescription clerk with Theodore 
Metcalf & Co., Boston, and in the four- 
teen years following was proprietor of the 
leading pharmacy in Lowell, familiarly 
known as " Hood's " throughout that sec- 
tion of the state. He is also a member 
of the Massachusetts and American 
Pharmaceutical Associations, and con- 
tinues actively devotedto supervising the 
preparation of, and managing the busi- 
ness connected with, Hood's Sarsaparilla. 

Hence the superiority and peculiar 
merit of Hood's Sarsaparilla is not a 
mere accident, but is built upon the most 
substantial foundation. In its prepara- 
tion there is represented all the knowl- 
edge which modern research in medical 
science has developed, combined with 
long experience, brain-work, and experi- 
ment. It is only necessary to give this 
medicine a fair trial to realize its great 
curative value. 



BOOK OF HOME- 



SPUING MEDICINE. 

Nearly everybody needs a good spring 
medicine like Hood's Sarsaparilla to ex- 
pel impurities which accumulate in the 
blood during the winter, keep up strength 
as warm weather comes on, create an 
appetite and promote healthy digestion. 
Try Hood's Sarsaparilla and you will be 
convinced of its peculiar merits. It is 
the ideal spring medicine — reliable, bene- 
ficial, pleasant to take, and gives full 
value for the money. 

Before Hot Weather. 

" For a first-class spring medicine my 
wife and I both think very highly of 
Hood's Sarsaparilla. We both took it 
last spring. It did us a great deal of 
good and we felt better through the hot 
weather than ever before. It cured my 
wife of sick headache, from which she 
has suffered a great deal, and relieved 
me of a dizzy, tired feeling. I think 
every one ought to take something to 
purify the blood before the hot weather 
comes on, and we shall take Hood's Sar- 
saparilla this spring," J. H. Pearce, 
Supt. Granite Railway Co., Concord, N. H. 

That Tired Feeling. 

" I take Hood's Sarsaparilla every year 
as a spring tonic, with most satisfactory 
results. I recommend Hood's Sarsapa- 
rilla to all who have that miserable tired 
feeling at this season." C. Paemelee, 
349 Bridge Street, Brooklyn. N. Y. 

Supt. of Music, Cincinnati. 

" I take a great pleasure in stating that 
I have used Hood's Sarsaparilla in my 
family for at least three years. I have 
taken it personally with great success. 
It has always built up my system, by giv- 
ing me a good appetite, has cleared my 
skin, and has made me sleep. I am never 
without it, though I do not take more 
than two or three bottles of it during the 
time of two or three months. I have suf- 
fered from nervous prostration, and have 
been cured by nothing but Hood's Sar- 
saparilla and occasionally a few of Hood's 

PillS." G. F. JUNIEEMANN, Slipt. Of 

Music in Public Schools, Cincinnati, O. 

" Hood's Sarsaparilla gives good satis- 
faction. It is a wonderful blood purifier." 
F. A. Thompson & Co.. Clay Center, Neb. 



MADE C AND IE 8. \) 



To Make Coloring for Candy. 

Cochineal. — Powder one ounce of co- 
chineal. Add an ounce of cream of 
tartar and two drachms of alum. It is 
best to get the druggist to put these up 
for you as very little too much acid gives 
a common magenta shade. Boil the in- 
gredients in half a pint of water, until 
reduced to one half. Strain it through 
muslin, (add a few drops of alcohol or 
other liquor to prevent it spoiling if you 
wish to keep it), and bottle for use. A 
very few drops color a pound of candy. 

Yellow Coloring. — Boil a quarter of 
an ounce of Spanish saffron in half a 
pint of water until it is a brownish 
orange, then strain through muslin and 
put in a small bottle. It is well to add a 
few drops of liquor to prevent it molding. 

Caramel Coloring. — Put half a pound 
of granulated sugar in a small saucepan 
with just enough w 7 ater to dissolve it. 
Boil it till it gets dark brown, and begins 
to turn black in the centre. Have ready 
a half pint of hot water. Turn into the 
burning sugar and stir till it is a brown 
liquid like strong coffee. Boil down till 
thick as molasses and then bottle. This 
makes all shades of light brown and 
when mixed with red or yellow produces 
lovely tones. For example: cochineal 
and a very little caramel make many 
shades of ashes of roses, according as 
you use more or less of either. Saffron 
and cochineal makes salmon and shrimp 
pink, and so on. Hood's Sarsaparilla 
overcomes that tired feeling. 

Salted Almonds. 

Blanch half a pound of almonds, dry 
them, then spread on a pan. Put a 
good teaspoonful of butter with them 
and stir them up on the range till they 
are all a little greasy, then put them in 
the oven till they are a pale yellow, not 
brown. They must be often looked at 
and stirred. When done take them out 
and sift a small tablespoonful of fine salt 
over them while very hot, shake them 
well. When cold gently sift the super- 
fluous salt from them. If they are not 
very dry when put in the oven they will 
not be crisp, If you decide to take 
Hood's Sarsaparilla, do not be induced 
to buy any other, 



SAFABILLA 



Corn Balls. 

The cheaper ones, and on account of 
the flavor of the molasses candy, those 
preferred by many, are made with mo- 
lasses candy soft boiled. A sufficient 
quantity of fresh popped corn is put in a 
bowl and the molasses candy poured into 
it. While still warm, stir it until the 
corn and sugar adhere, then lift out a 
large spoonful and press it into a ball; 
do the same with the rest and put them 
to harden in a cool place. Hood's Sarsa- 
parilla gives a good appetite. 

Very Fine Corn Balls 

Are made as follows: Dissolve an ounce 
of gum arable in half a pint of water. 
When quite dissolved add a pound of con- 
fectioners' sugar and boil, stirring all 
the time till a little cooled in a saucer 
becomes so stiff you can hardly stir it. 
Flavor this candy with orange or rose or 
lemon— anything you like, in fact, and 
pour the candy over as much nicely 
popped corn as will make it adhere. 
Form this into balls and set them to 
harden. Take Hood's Sarsaparilla. 

Maple Sugar Candies. 

These may be made of the syrup or the 
sugar. In either case the best and 
clearest should be used. If the syrup 
is used, put it to boil just as you would 
molasses. Boil it fast until it begins to 
get thick, then add half a small teacup 
of vinegar to each quart of syrup. When 
the candy reaches the crack, pour it out. 
If you wish you can add cocoanut grated, 
or chopped walnuts, almonds, etc., and 
make into balls or pour it out into cakes. 

1*1 um Padding Candy. 

Make some Everton taffy, soft boiled; 
that is, instead of letting it come to the 
crack take it up when it makes a soft 
ball in water. Have ready and a little 
warm a teacup of seeded raisins, one of 
citron, two of currants, the grated rind 
of an orange, and a lemon and four 
ounces of chopped almonds. Mix this 
all with the warm candy thoroughly, 
using your hands to work it. Make it 
into a ball, press it into an oiled bowl, 
and turn out when cold, Hood's Sarsa- 
parilla makes the weak strong. 



RHEUMATISM. 

The fact that rheumatism is caused by 
a morbid condition of the blood, explains 
the success of Hood's Sarsaparilla in 
curing this disease. We have many let- 
ters telling of cures which seem really 
wonderful. Hood's Sarsaparilla over- 
comes or neutralizes the acidity of the 
blood, and restores the vital fluid to a 
healthy condition. Those who suffer the 
pains and aches of rheumatism should try: 
Hood's Sarsaparilla. The following state- 
ment is from a well known citizen of 
Emporium Pa., who was thought to be 
beyond the reach of medicine and whose 
sufferings aroused the deepest sympathy 
of his friends and neighbors. 

" Ii^the month of May, 1885, I was taken 
down with sciatic rheumatism in my legs 
and arms. It entirely prevented me from 
attending to my daily employment, and 
I was confined to my bed 

ENTIRELY HELPLESS. 

On the 7th of August, 1885, it went to my 
heart and the doctors said they they 
thought a change of climate would do me 
good. So I was removed to this place and 
was attended by two of the best doctors 
I could procure. On the 17th of August, 

1885, I was just able to move around. I 
was reduced to a mere skeleton and my 
appetite was entirely gone. It was 
thought by all my friends that I could 
not possibly live. I took almost every- 
thing I could hear of, but with no good 
results, during that winter. One day 
taking up Hood's Calendar and reading 
about taking Hood's Sarsaparilla in 

MARCH, APRIL AND MAY 

I concluded to try it. I purchased one 
bottle, which gave me so much relief 
that I kept on until I had taken four 
bottles. From soon after March 8th. 

1886, when I commenced to take the 
first bottle, until the present date, I 
have not been troubled with rheuma- 
tism, and my general health lias never 
been better. My appetite is increasing 
and I am gaining in flesh. I attribute my 
improvement to taking Hood's Sarsapa- 
rilla and I earnestly recommend it. I 
consider it the grandest medicine ever 
put up." William F. Taylor, Empo- 
rium, Cameron County, Pa. 



BOOK OF HOME-MADE CANDIES. 



11 



That Little Tichling. 

You have been cautioned many times 
to do something to get rid of that little 
tickling in your throat, which makes you 
cough once in a while and keeps you 
constantly clearing your throat. Your 
reply, "O, that's nothing," "It will get 
well of itself," etc, will not cure it, nor 
will the disease stand still; it will grow 
worse or better. This trouble arises 
from catarrh, and as catarrh is a consti- 
tutional disease the ordinary cough 
medicines all fail to hit the spot. What 
you need is a constitutional remedy like 
Hood's Sarsaparilla. Many people who 
have taken this medicine for scrofula, 
dyspepsia, loss of appetite, and other 
troubles, have been surprised that it 
should cure this troublesome cough. 
But to know the actual cause of the 
cough is to solve the mystery. 

Probably nearly all cases of consump- 
tion could be traced back to the neglect 
of some such slight affection as this. 
The best authority on consumption, says 
that this disease can be controlled in its 
early stages, and the effect of Hood's 
Sarsaparilla in purifying the blood, build- 
ing up the general health, and expelling 
the scrofulous taint which is the cause of 
catarrh and consumption, has restored 
to perfect health many persons on whom 
this dreaded disease seemed to have a 
Arm hold. 

Catarrh for 10 Years. 
" I have been troubled with catarrh 
more or less for ten years, and the last 
two years have had a cough most of the 
time. In the past two or three months 
I have been using Hood's Sarsaparilla, 
and now I do not cough any. It has 
benefited me so much that from my own 
experience I cheerfully recommend it to 
any one afflicted with catarrh." W. O. 
Brown, St. Paul,. Minn. 

Chronic Catarrh. 

" I had the worst symptoms of chronic 
catarrh for two years. So troublesome 
was this disease that I could not smell 
nor taste. I found Hood's Sarsaparilla 
a speedy cure, and I am now free from 
this awful disease." J. H. Sammts, Ray 
Shore, N. Y, 



Orange Balls. 

Remove the pulp from two oranges. 
I Put the peels to boil, till very tender. 
I This will take three or four hours and 
: the water will need changing two or 
three times. Remove the pith and skin 
from the pulp, saving the juice, and when 
the peels are quite tender chop them 
very fine. Put them with the pulp and 
juice into a saucepan, with a pound of 
sugar and the juice of half a lemon. Let 
this boil, stirring constantly to prevent 
burning. When it begins to get very stirr, 
stand the saucepan in another of boiling 
| water. Try a little on a saucer; if it gets 
i firm on ice it is sufficiently boiled, other- 
I wise leave it an hour in the double boiler. 
| When stiff enough to make into balls 
| turn it out. Spread it on plates oiled 
and when cold take up pieces and make 
; into balls rather larger than common 
I marbles. Boil some sugar and water till 
I it hairs, then dip each ball in it and drop 
them on to dishes covered with sifted 
granulated sugar. Roll them round in the 
sugar till they are well coated. 

Gum Drops. 

Half a pound of the best gum arabic. 
seven ounces of confectioners' sugar, 
and half a pint of tepid water. Dissolve 
the gum and strain, then add the sugar 
and boil till it makes a soft ball in water. 
Boil in a double boiler and do not stir 
after it is thoroughly mixed. Have a 
tray of corn-starch well packed down, 
make holes in it with a thimble or the 
end of a stick. Pour the gum syrup into 
these holes. If you have not a sharp 
lipped saucepan you can manage with a 
I teaspoon. The gum drops may be fla- 
vored with lemon or rose while the syrup 
is warm. They must be left in the starch 
; mould several days in a warm place, or 
till they can be handled. To finish them 
damp them a little after you have re- 
: moved them from the starch , and brushed 
| oil any that may cling, and shake them 
\ up in a little granulated sugar. 

Loss of Appetite. 

" I took Hood's Sarsaparilla for loss of 
appetite and dyspepsia. It did me a 
great deal of good," J. W. Willeforp, 
Quincy. 111. 



12 



HOOD'S 8 A II S A PA RTLLA 



FRENCH CREAM BONBONS. 

There are two ways of making these 
candies — one with boiled, the other with 
unboiled, sugar. The latter is the least 
trouble, and for some candies answers 
very well. We give directions for both. 

To Boil Sugar to Cream. 

Put a pound of sugar and a small cup 
of water into a thick saucepan, stir till 
the sugar is moistened. Then set the 
saucepan over a sharp fire. Do not stir 
it again. When it has boiled about fif- 
teen minutes, drop a little from the end 
of a spoon in ice water; if it can be taken 
out with the finger and made into a soft 
ball, it is done. Kemove quickly from the 
the fire, as the candy changes rapidly. 
Set the saucepan on snow or ice to chill 
quickly. Of course, if the candy mixes 
with the water, instead of remaining in 
form, it is not boiled quite enough. If 
it gets crisp in the water, then it is over- 
boiled, and must have a little water 
added, and be tried again. By a little 
practice you will learn the exact degree. 

When the candy is cool enough to bear 
your hand in it, begin to beat it, at first 
with a spoon or pudding stick, then, as it 
stiffens, with the hands, working it as if 
it were bread dough. When it is smooth 
and shining it is ready for use. 

Unboiled Cream Candies. 

To make the cream for these you re- 
quire only the white of an egg, an equal 
quantity of water and confectioners' 
sugar. Mix the water and white of egg- 
well together, then work in enough 
sugar to make a firm, but not hard, paste. 

With both or either of these two above 
described sugar pastes (boiled or un- 
boiled) ready, a supply of flavoring and 
coloring, any of the following candies 
can be made. Take Hood's Sarsaparilla. 

Creamed Walnuts No. 1. 

Take as much of the unboiled cream as 
you think you require, flavor it with va- 
nilla, by working in a little concentrated 
extract. Should the candy be sticky, 
work in a little confectioners' sugar. 
Have ready the walnut kernels in halves. 
Take a small piece of the cream, and use 
it to join two halves together, having 
enough cream to show well all around 



between the nuts, and not look clumsy. 

Pink Cream may be used for filling. 
It is made by working into a portion 
of the paste enough prepared cochineal 
to color; then add rose or lemon flavor- 
ing. Take Hood's Sarsaparilla. 

SALT RHEUM 

Or eczema, in its severer forms, causes 
intense suffering with its terrible itching 
and burning. The impurity in the blood, 
from which the disease arises, is corrected 
by Hood's Sarsaparilla, and Hood's Olive 
Ointment has proven excellent for local 
treatment. It soothes the inflamed mem- 
brane, allays the itching, and heals the 
broken skin. Read the following: 

"When my little boy was only a few 
months old, eczema appeared on his face, 
head and neck. It also came out on his 
body, but not so severe as on and about 
his head. Blotches and pimples would 
come out thickly, break and discharge a 
thin fluid, and then scales would form. 

IT ITCHED INTENSELY, 

and caused the poor little fellow a great 
deal of suffering for nearly five years. 
In that time we consulted several of the 
leading physicians but he did not seem to 
get any better. Then, about a year ago,, 
we decided to give him Hood's Sarsapa- 
rilla, and as the result of a fair trial he is 
now entirely well, his skin being smooth 
and fair as can be. We also used Hood's 
Olive Ointment and found it excellent 
as an outward application. To Hood's 
Sarsaparilla and Ointment we attribute 
wholly the improved condition of our 
boy." M. F. Gookin, firm of Gookin 
Bros., furniture dealers, Lowell, Mass. 

Helped the First Hay. 
" I have been troubled with salt rheum 
on my leg for two years. Nothing seemed 
to help me, and I was growing worse, 
when a man told me to use Hood's Sar- 
saparilla and Hood's Olive Ointment. I 
went right to the drug store and got a 
bottle of the Sarsaparilla and a box of 
the Ointment, and it helped me a great 
deal the first day. When I had taken a 
bottle and half of the Sarsaparilla I was 
cured, my leg was all right, as good and 
fresh as ever. I hope you will print 
this.' 5 Henry Eitem. Klyria, Ohio. 



BOOK OF HOME- 



MADE CANDIES. 



13 



Worthy of Confidence, 

The noble work of women who devote 
their lives to caring for the sick and 
bringing up orphan children, elicits the 
sympathy and admiration of everyone. 
What these self-sacrificing women have to 
say concerning Hood's Sarsaparilla must 
command attention and belief. 

Want Nothing Better. 

"For over a year we have been using 
that admirable preparation, Hood's Sar- 
saparilla, among the inmates of St. John's 
Home, with constantly increasing benefit 
and satisfaction; we want nothing better. 
In cases of general debility and loss of 
appetite we find it invaluable ; also when 
an impure state of the blood is indicated 
by eruptions, etc. We shall continue to 
keep it among our regular supplies." 
Sisters of St, Joseph, St. John's 
Home, Brooklyn, N. Y. 

Good for the Children. 

"We have used Hood's Sarsaparilla, 
and have found it very beneficial with 
regard to the health of the children, espe- 
cially in preventing sore eyes, scrofulous 
humors, etc." Sister Mary Ann, St. 
Vincent's Orphan Asylum, Boston. 

Reliable and Beneficial. 

" We began using Hood's Sarsaparilla 
in our institution some months ago, and 
having watched its effects, wish to say 
that we find it a good, reliable, and ben- 
eficial medicine for family use, and for 
hospitals and institutes such as ours." 
Sisters of Mercy, West Fourth Street, 
Cincinnati, Ohio. 

Excellent Blood Purifier. 

"We have found Hood's Sarsaparilla to 
be an excellent blood purifier. In one 
case in particular, where other medi- 
cines failed, it took only three bottles of 
Hood's Sarsaparilla to produce the de- 
sired effect." Sister A. Frances, 
St. Anne's Asylum, St. Louis, Mo. 

Remember 
That every testimonial published by us 
regarding the use of Hood's Sarsaparilla 
is strictly true, as far as we know. If 
you write to the parties whose names we 
give, for further information, be sure to 
enclose stamp for reply. 



Creamed Walnuts No. 2. 

Have the nuts in halves, and a sheet or 
two of waxed paper laid at your right 
hand. Take a small sauceppai, into 
which you can fit a large cup or small 
bowl. Half fill the saucepan with boiling 
water. Put one or two table spoonfuls of 
the cream (according to the number of 
nuts you require) into the bowl, mash it 
with a fork as it warms, taking care that 
as it softens into cream you keep it well 
mixed till all is of one consistency. (If 
the paste were simply put into the bowl 
and allowed to melt without stirring, it 
would go back to clear syrup.) 

When about like thick cream set the 
saucepan on a hot brick on the table in 
front of you. With the left hand drop 
one or too nuts in the cream; with a fork 
in the right, as quickly as you can, turn 
them over in the candy and lift them out 
one at a time. Turn the nuts over on to 
the waxed paper, taking care the under 
side comes uppermost. Should the candy 
run off the nut, it has either been made 
too hot in the water (and this will remedy 
itself as you go on) or the cream is too 
soft boiled — sometimes this is caused by 
poor sugar. If the latter is the case, stir 
in a very little confectioners' sugar. If 
it gets stiff, as it will, return the sauce- 
pan to the fire and melt again. 

The cream is melted in this way for all 
kinds of dropped candies, or " bonbons," 
as they are properly called, variation be- 
ing produced by flavor and color. There- 
fore the process will not be described 
again in different recipes. Add flavor 
and color while the melting is going on. 

Vanilla Cream Walnuts are made as 
above, flavoring with vanilla. 

Rose Cream Walnuts. — The same re- 
cipe, but the cream colored a beautiful 
pink and flavored with rose. 

Lemon Cream Walnuts. — Same recipe, 
only colored with infusion of saffron and 
flavored with lemon extract with a speck 
of tartaric acid worked in. 

Orange Cream Walnuts. — Same, using 
a drop or two more of saffron , and oil of 
lemon for flavor, not forgetting the acid. 

Creamed Almonds. — In the same way, 
but almonds being so smooth, they must 
be clipped in the candy a second time, 
after having cooled, 



14 



H OOir S S A It & A P A E IL L A 



CREAM BONBONS 

Are usually made of two substances — 
an inner one colored and flavored quite 
differently from the outer. These bon- 
bons are delicious, and afford scope for 
great ingenuity. The simplest are those 
in which almond paste forms the centre. 
If you cannot obtain almond paste of your 
druggist, order of any first-class grocer. 

Orange Cream Bonbons. 

Grate the rind of a thick-skinned or- 
ange, taking off only the yellow, oily sur- 
face. Mix with a piece of almond paste as 
large as an egg, and a half teaspoonful of 
lemon juice. Work these together with 
as much confectioners' sugar as will 
make a firm, dry paste. Break off little 
pieces and roll them into balls the size of 
small marbles. The grated peel from 
one orange makes quite a number, as the 
flavor is strong. When they are done 
put them on plates sprinkled with con- 
fectioners' sugar for an hour or two to dry. 

You can in the meantime make other 
centres; and do the outer work all at once. 

When they are a little firm, prepare 
some cream as directed for walnuts (on 
page 12). Either have the cream white 
or color with saffron, to which you may 
add one drop of caramel (or burnt sugar, 
see page 1), which gives intensity to the 
tint. Flavor the cream with oil of orange 
very slightly, or the inside flavor may 
suffice. Drop each of the little balls into 
the cream. Treat them just the same as 
the walnuts, giving two coats of the 
cream if they are not smooth and shining. 

Lemon Dropped Creams are made the 
same way, coloring very pale yellow. 
Raspbei^ry Cream Drops. 

Mix a dessertspoonful of raspberry jam, 
or half one of raspberry juice, with as 
much almond paste as it will flavor well, 
working in confectioners' sugar, just as 
you would flour for dough. This will 
now be a dull greyish pink paste of ex- 
quisite flavor. Make this into balls as in 
preceding recipes. Prepare some cream; 
either have it white or color it a pale 
pink, and flavor with one, or at most, two, 
drops of essence of almond. Then drop 
into the cream as in preceding recipes. 

It is not necessary to give more recipes 
tor centres of which almond paste forms 



the base, for you will see that preserved 
pineapple, cherry, quince, etc., chopped 
fine, will produce delicious varieties. 

MALARIA 
Is caused by an earth-born poison, but 
the germ is not, as many suppose, con- 
fined in its origin to low, marshy land; 
it may spring from any decaying vege- 
table matter. The germs may be carried 
by the air long distances; hence it is often 
difficult to account for the appearance of 
the disease. These germs breathed into 
the lungs, enter the blood, and unless 
the vital fluid is kept in pure condition 
by the use of a good medicine like 
Hood's Sarsaparilla, the unfortunate 
victim is soon overpowered. Even in 
the more advanced cases, when the terri- 
ble fever prevails, Hood's Sarsaparilla 
may be taken with great benefit. 
No More Quinine. 

"I have been cured of malaria by 
Hood's Sarsaparilla. I had the disease 
very bad, with fever, chills, vomiting 
and heart trouble. I was up one day 
and down the next, and was so weak- 
ened that I could not walk far from the 
house. I took Hood's Sarsaparilla with 
perfect results; it gave me strength so 
that I am able to do all my housework, 
and walk all about the neighborhood. 
No more quinine for me, when Hood's 
Sarsaparilla is so good a medicine. " 
Lixclnda Carter, Framing-ham, Mass. 

Brealc-Bone Fever, 
Or, more properly, dengue fever, is the 
result of malarial poisons working in the 
blood. Eecovery from this terrible dis- 
ease is hastened by the use of Hood's 
Sarsaparilla, which eradicates every 
trace of malarial poison from the system. 

"My daughter Pearl was taken down 
with dengue fever two years ago, since 
which time she had never seen a well 
day, and all my friends thought I would 
lose her. I had almost given up hope 
until she began to take Hood's Sarsapa- 
rilla about four months ago. She has 
taken four bottles, and has gained fifteen 
pounds in weight in that time. I thank 
Hood's Sarsaparilla for giving her back 
to me restored to health and strength." 
Julia A. King, Sherman, Texas. 



BOOK OF HOME-MADE 0 AND IE 8 . 



15 



In Declining Years 

The blood "becomes thin and impure and 
fails to furnish that nourishment and 
strength to the system necessary to per- 
fect health. Hence that complaint so 
common among elderly people, general 
debility, a tired worn-out feeling, and a 
yearning for the activity and strength of 
former years. The machinery of the 
body has become worn, and should be 
lubricated by some good medicine. One 
which will restore permanent vigor is 
better than a stimulant giving only tem- 
porary strength. Hood's Sarsaparilla is 
peculiarly adapted to meet the require- 
ments of such cases. It renovates and 
enriches the blood, gives healthy and 
regular action to the digestive organs, 
creates an appetite — and in fact, its bene- 
ficent and curative influences extend 
through the whole system. Thousands 
of elderly people have been benefited by i 
Hood's Sarsaparilla. 

Lilce Yottng People. 

"My wife and myself were both gen- 
erally run down. Hood's Sarsaparilla 
brought us out of that tired feeling, and 
made us feel like young people again. It 
lias done more for us than all other 
medicines together." Richard Hawk- 
hub st, Amityville, Long Island, N. Y. 

In His 8 Oth Year. 

" About seven years ago I was troubled j 
with a cancerous sore on my nose which | 
grew to be very troublesome and o££en- ; 
sive. I had been using quite a number | 
of remedies and not receiving any ben efit. j 
I saw an advertisement of Hood's Sarsa- i 
parilla and concluded to try a bottle, and j 
after using two bottles the sore disap- 
peared and healed up entirely. It has 
been cured for two years with no appear- 
ance of its returning. I am now in my 
eightieth year and enjoying good health. 
I feel it my duty to recommend Hood's 
Sarsaparilla." Josiah Harvey, Del- 
mont, Westmoreland Co., Pa. 

The above statement is fully confirmed 
by Zimmerman & Son, Druggists, of Del- 
mont, who say: "We advised Mr. Harvey 
to send it, as others similarly afflicted 
might see it and by using Hood's Sar- 
saparilla be cured.*' 



Cocoannt Cream Bonbons. 

Grate some cocoannt fine. Mix it with 
as much of the boiled cream as will bind 
it into a paste, flavor with lemon or va- 
nilla, make into small balls, part of which 
drop into white cream. The other part 
may be dipped into cream mixed with 
chocolate. To do this melt a piece of un- 
sweetened chocolate in a cup with a tea,- 
spoonful of water. Mix this with enough 
cream to sweeten it, and use it for coat- 
ing the rest of the cocoannt balls. Be 
sure to get Hood's Sarsaparilla. 

Chocolate Creams. 

Prepare the chocolate coating as in last 
recipe. Make little balls of plain cream 
(the unboiled will answer), flavored with 
vanilla, and drop them into the chocolate. 
These are the most difficult bonbons to 
manage, as the chocolate stiffens very 
quickly and must be warmed over again 
with a few drops of water. Hood's Sar- 
saparilla creates a good appetite. 

Chocolate Langtry Bonbons 

Are made by recipe for " Langtry Bon- 
bons" on page 8, only the flavoring is 
vanilla instead of orange flower, and 
chocolate is melted with the cream as for 
chocolate creams. 

Cream Candies in Bars. 

These are as delicious as any other 
French candies, and mixed with bonbons 
look very pretty. They are rapidly made 
and serve to use up the fag ends of the 
creams left from bonbons, which must be 
carefully kept for the purpose in the fol- 
lowing way: After dipping each kind of 
bonbon there will always be some candy 
left that cannot be used. It will only 
melt twice or thrice in the boiling water, 
after that it hardens instead of going to 
cream. At this stage fresh candy should 
be taken for melting, and the other 
worked between the hands till it is 
smooth and firm. Perhaps it will only be 
as large as a billiard ball, but each flavor 
and color must be kept separate. 

Empty spool boxes make good moulds, 
although cardboard cases an inch wide 
and high, and three or four inches long, 
are better. Line these with waxed 
paper. Into them press a piece of cream 



Hi 



J I O 0 D ? 8 8 A U 8 A PA R I L L u I 



-candy. If it does not fill the case make 
the upper surface quite level, and then 
press in a piece of another color, taking- 
care that the colors go well and that the 
flavors agree, —for instance a pink layer 
on white, or yellow and chocolate, etc. 

Chopped fruits may be worked into 
some of the candy, or grated cocoanut, 
chopped almonds or walnuts. If the 
candy is dry, and crumbles., moisten the 
palm of your hand with water. The least 
moisture is enough. For chocolate that 
is too stiff use a little butter. When the 
bars are firm take them out and cut on a 
board with a warm sharp knife into cubes. 



Why Not Try It. 

You may have heard and read of Hood's 
Sarsaparilla many times without ever 
having given it a trial, and yet you may 
be in great need of just such a medicine 
as this. If your blood is impure, if you 
have that tired feeling, have lost your 
appetite, if you have dyspepsia, sick 
headache, trouble with the liver and 
kidneys, or rheumatism, or catarrh, why 
don't you try Hood's Sarsaparilla? 

It has greatly benefited others and is 
reasonably certain to do you good. It 
is prepared only by C. I. Hood & Co., 
Lowell, Mass., and sold by all druggists. 



Index to Candy Recipes, Cures, &c. 



Almonds Creamed 13 

Almond Marshmallows. . 8 
Almond Rock Candy — 2 

Bar ey Sugar 1 

Boiling to the "Crack '\ 1 
Boil Sugar to Cream.. . . .12 

Bonbons, French 12 

Bonbons, Chocolate 

Cream 15 

Bonbons, Cocoanut 

Cream 15 

Chocolate, Langtry. . . .15 
Brazil Nuts Carameled . . 7 

Candied Cherries 8 

Candied Grapes — . — 8 

Caramel, Boiling to . . 1 

Carameled Candies — 6, 7 

Carameled Fruits 7 

Cherry Rock 2 

Choc. Cream Bonbons. . . 4 

Clear Candy 1 

Coloring for Candy 9 

Cocoanut Cream 4 

Cochineal Coloring 9 

Cocoanut Taffy 3 

Corn Balls 10 

Crack, to Boil to 1 

Cream Candies in Bars.. 15 
Cream, to Boil Sugar to . . 12 

Cream Bonbons 12,14 

Cream Candies Unboiled 12 
Creamed Walnuts... .12, 13 

Everton Taffy 4 

Fine White Molasses 

Candy 4 

French Almond Rock. . . 2 
French Cream Bonbons 12 

Fruit Can dies 2 

Ginger Lozenges 5 

Ginger Rock 3 

Gum Drops 11 



Hazel Nuts Carameled . . 7 
Hickory Nuts Carameled 7 



Langtry Bonbons 8 

Chocolate, do — — 15 

Lemon Cream Stick . 3 

Lemon Dropped Creams 14 
Lemon Cream Walnuts. .13 

Lemon Lozenges 5 

Lemon Rock 3 

Lemon Taffy.... 1 

Lozenges 5 

Maple Sugar Candies. . .10 

Marshmallows Paste 8 

Molasses Taffy 4 

Nougat 2 

Orange Balls 11 

Orange Cream Bonbons. .14 
Orange Cream Walnuts.. 13 

Orange Lozenges 5 

Orange Rock... 3 

Peanut Candy 2 

Peanuts Carameled 6 

Peppermint Lozenges. . . 5 

Pineapple Rock 2 

Pink Cream 12 

Plain Lemon Taffy 1 

Plum Pudding Candy. . .10 
Raspberry Cream Drops 14 

Rose Cream Stick 3 

Rose Cream Walnuts... 13 

Rose Lozenges 5 

Salted Almonds 9 

Taffy, Cocoanut 3 

Taffy, Everton 4 

Taffy, Lemon, Plain.... 1 

Taffy, Molasses 4 

Vanilla Cream Stick — 3 
Vanilla Cream Walnuts. 13 

Walnuts Carameled 7 

White Molasses Candy.. 4 
Yellow Coloring 9 



A Fair Equivalent. .cover, 2 

Appetite 13 

Before Hot Weather. . . . 9 

Blood Poisoning 7 

Break-Bone Fever 14 

Broken Down 2 

Catarrh 11 

Chronic Catarrh 11 

Does Experience Count. 8 

Dyspepsia 2 

Good for the Children... 13 

Headache 3 

Helped the First Day. . .12 
Hood's Sarsaparilla 

What It Is...... cover, 2 

Hood's Pills cover, 3 

Tooth Powder. .cover, 3 

Olive Ointment. .cover, 3 

In Declining Years 15 

Is Your Blood Pure 7 

In His 80th year 15 

Like Young People 15 

Malaria ...14 

March April May 10 

Nervous Headache — 3, 0 

Nervousness 0 

No More Quinine 14 

One Hundred Doses One 

Dollar... cover, 2 

Reliable and Beneficial. ,13 

Rheumatism 10 

Salt Rheum 12 

Scrofula Taint... 4 

Scrofula In the Eyes.. 4, 5 

Sick Headache 3 

Spring Medicine 9 

Supt. of Music 9 

That Little Tickling. - . • 1 1 
Want Nothing Better. . . 13 
Worth Weight in Gold. . 5 
Worthy of Confidence. .13 



Copies of this 



Hood's^ 



rR/\c 



Pills 



Registered trademark adopted 
April 1, 1888. 
The general tendency of Hood's Sarsa- 
parilla is laxative, but in many cases it 
is not sufficiently so. And in response 
to numerous demands for some laxative 
preparation we have compounded Hood's 
Vegetable Pills, which are meeting with 
marked favor wherever introduced. 

It is a wise custom for every family to 
have on hand ready for immediate use, 
some general family physic, and Hood's 
Vegetable Pills are perfectly adapted and 
are being widely used for this purpose. 

Being prepared in 
Invigorate the light of modern 
, medical science, 

*" e Hood's Pills are a 

Liver P urel y vegetable 
combination. a n d 
contain no calomel, mercury or mineral 
substance of any kind. They may be 
implicitly relied upon as strictly pure, 
harmless and beneficial. 

Hood's Pills are a mild, efficient ca- 
thartic, and do not purge, pain or gripe. 
They act promptly upon that all-impor- 
tant organ, the liver, rousing it from 
torpidity, and invigorating it to the per- 
formance of its natural functions. Thus 
they cure all derangements of the liver 
and bowels, and remove obstructions 
from the alimentary 
Regulate canal. To be more 
specific, Hood's Pills 
cure constipation, cos- 
BawpIq tiveness, biliousness, 
sour stomach, head- 
ache, jaundice, etc. a cold may be 
promptly broken up by the prompt use 
of Hood's Pills, and a fever may be pre- 
vented by their timely use. 

As a Dinner Pill they will be found all 
that can be desired. They stimulate the 



stomach, and by assisting digestion pre- 
vent the nausea and distress which so 
frequently occur after eating or drinking 
too heavily. One or two Pills immedi- 
ately after dinner are usually sufficient 
to secure the desired result. 

Sold by druggists or sent by mail on 
receipt of price, 25 cents; five boxes $1. 

Hood's 
Tooth Powder 

Is regarded by those who use it as the 
very best preparation of the kind before 
the public. It preserves, cleanses, and 
beautifies the teeth, and hardens the 
gums, giving them a bright, healthy 
color. It leaves a cool, refreshing sensa- 
tion in the mouth, and gives to the breath 
a pleasing sweetness. It is put up in 
large bottles, at a low price, every bottle 
having a neat, patent metallic cap, which 
avoids waste, keeps the Powder from 
losing its fragrance, and makes it very 
convenient to use while traveling. Price 
25 cents; mammoth size, 50 cents. 

Hood's 
Olive Ointment 

Possesses superior healing and sooth- 
ing properties. It is a positive cure for 
cuts, burns, flesh wounds, inflammations, 
sprains, chilblains, salt rheum, chapped 
lips and hands, hard or soft corns, frost 
bites, sore nipples, and all cutaneous 
diseases and eruptions. It contains no 
injurious ingredents, and is perfectly 
safe to use at all times. It relieves 
the intense itching which accompanies 
salt rheum, tetter, etc., and is often a 
great aid in healing scrofulous sores or 
ulcers when the patient is taking Hood's 
Sarsaparilla. 

Hood's Olive Ointment cures by absorp- 
tion; it soothes the inflamed membrane; 
it allays inflammation; it draws out sore- 
ness ; it quiets pain. It is sold by all drug- 
gists, or will be sent by mail. Price 25 cts., 
five boxes $1; large size $1, six for $5. 



PREPARED BY 

C. I. HOOD & CO., Proprietors Hood's Sarsaparilla, 

LOWELL, MASS. 




LIBRARY OF CONGRESS 




Right from a country village where 
Wholesome diet and bracing air 
Built the frame for my six feet one, 
And the muscle to handle half a ton; 
And an appetite that all could see 
Was a marvel, a positive luxury — 
With ruddy cheeks and a hearty laugh, 
This, dear reader, was my photograph. 



One year later 1 scarce was able 
To take my food at the dining table 
Or the hoarding-house where beef ^teak born 
Somewhere near the creature's horn, 
W 7 ith soggy bread and butter stout 
Enough to move the dish about, 
Had ruined health and paved the way 
For dread dyspepsia's awful sway. 




After the clouds have been most dense 
We see the rainbow as recompense, 
So I got hope from a friend who knew 
By dire experience what I'd been through, 
Who brought the promise of lasting good 
In the Sarsapariila made by Hood. 
And whose advice was for me to look, 
First for health and next for a cook. 
MORAL • T ° nave good health, take Hood 



Now good advice though 't is well shaken 
Is often spilled and rarely taken; 
But where the stomach has been so tested, 
And when the heart gets interested, 
With health restored, a man should take 
What's best for heart and stomach's sake 
Result — a wife who's called good looking, 
And Hood's Cook Books for all her cooking. 
'3 Sarsapariila. 



To have good cooking send 2 cents in stamps for one, or 10 cents for all four 
of Hood's Ccok Books to C. I. HOOD & CO., Proprietors Hood's Sarsapariila, Lowell, Mass. 



Hollin: 




Hollinger Corp. 
pH 8.5 



